Herbed Pork & Apples
Yield
8 servingsPrep
30 minCook
180 minReady
210 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
sage
|
*
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
rosemary leaves
|
|
| 1 | teaspoon |
marjoram
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 6 | pounds |
pork loin roast
|
|
| 4 | medium |
apples
tart, cut in chunks |
|
| 1 | large |
red onion
cut in chunks |
|
| 3 | tablespoons |
brown sugar
|
|
| 1 | cup |
apple juice
|
|
| ⅔ | cup |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
sage
|
*
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
rosemary leaves
|
|
| 5 | ml |
marjoram
|
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 2.7 | kg |
pork loin roast
|
|
| 4 | medium |
apples
tart, cut in chunks |
|
| 1 | large |
red onion
cut in chunks |
|
| 45 | ml |
brown sugar
|
|
| 237 | ml |
apple juice
|
|
| 158 | ml |
maple syrup
|
|
Directions
Combine herbs, salt and pepper; rub over roast.
Cover and refrigerate for several hours or overnight.
Bake, uncovered, at 325℉ (160℃) for 1 to ½ hours.
Drain fat.
Mix apples and onion with brown sugar; spoon around roast.
Continue to roast 1 hour or until internal tempeature reaches 160 - 170.
Transfer the roast, apples and onion to a serving platter and keep warm.
Skim excess fat from meat juices; pour into a heavy skillet.
Add apple juice and syrup.
Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup.
Slice roast and serve with gravy.
